Sweet Radish Risotto Boats

I hope you don’t mind that I postponed MMAZ at the last minute this week. When I heard about the Blog Day of Silence, I just felt that was important to support and that food really paled in comparison.

Today, I’m moving on to brighter topics though, as we share the final Meatless Mondays from A-Z of 2012!! This week’s key ingredient was radishes and I’ve already seen some great creations that have been shared over the past few days. But first, I want to shared what I cooked up for you!

I love risotto, so it’s always something that comes to mind for a warm meal. When Kirk and I were brainstorming ideas, he suggested a sweet base to complement to spiciness of the radishes. And to do something a little different with seasonal ingredients, I used chestnuts to create a creamy sauce for the risotto!

Kirk was actually feeling the altitude sickness when I tested this recipe on Sunday night, so I didn’t have my normal taste-tester to help me out. BUT, on Monday for lunch, he enjoyed some of the leftovers topped with blueberries! If you’re up for some extra sweetness, those make a great addition to this fun and colorful appetizer.

Heat oil in small pan over medium heat. Add risotto and stir for a minute before adding liquid. Stir in broth about ¼ cup at a time, stirring constantly. Once liquid is evaporated, add more broth and repeat process until all liquid is absorbed. (for video instructions on cooking risotto, click here).

Meanwhile, in a blender or food processor, grind chestnuts well. Slowly add water until paste is formed. Stir chestnut paste into risotto with ground nutmeg. Remove from heat. Stir in radishes.

Pull apart leaves and arrange with the scooped side up, resembling boats. Spoon risotto into endive "boats" and arrange on a serving tray or plate.

Optional: My husband topped each boat with 3 blueberries for a sweeter treat!

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Before I close for the day, I want to make sure you’ve heard about Laura’s new link-up called “Strange But Good”! Basically, it’s for featuring recipes like today’s, where the ingredients are not something most people would consider normal, but are actually really yummy! Although I’ll admit I’m not good at knowing what is typically “strange”, I’m loving the concept!

Make sure you check out this new feature on Sprint2TheTable on Fridays – and share some of your #strangebutgood creations.

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How fun! I’ve never cooked with chestnuts, nor really consumed them in any form that I remember–except for mixed in to a cookie I received from the cookie swap this year (but the flavor was masked by the ginger I think). I would LOVE to try this…and I love the slightly ‘strange’ combination of course. Sarah @ The Smart Kitchen recently posted…Bloody Mary Bisque (Vegan) [#MMAZ]

You HAVE to try chestnuts, they are my favorite. I seriously look forward to finding them in the store all year long! You really couldn’t taste much of the chestnuts in those cookies from the swap (although I loved them anyway), so that doesn’t count.

I’m not really a radish fan, or raw radish I should say. But this looks really interesting. I’ve only made risotto a couple of times now and it’s really a less complicated dish than most people realize I do believe,Heather (Where’s the Beach) recently posted…A Day of Silence

Those look amazing! Saw them on Facebook this morning and had to come check out the recipe. Saving this one for future reference!Laura @ Mommy Run Fast recently posted…5 by the 5th Virtual Race Series Updates

I love how creative you are in the kitchen!!! I have never thought to use radishes like that. Plus, I have never had a chestnut! I’m going to try these now!!Brittany @ Delights and Delectables recently posted…It Starts With Food Review and Giveaway Winner